I made these cookies about a month ago when I threw my girls’ night/guys’ night party.  Something about the dulce de leche just seemed a perfectly indulgent and sophisticated spin on sandwich cookies.  I knew these were going to be good, but honestly they blew me away.  The cookies themselves are so unassuming – little, flat golden brown cookies.  They don’t look like anything special at all.  But I made them a couple of days before filling them for the party, and they were in very real danger of being demolished before the day arrived.  In fact, I had to resort to letting Ben put them on a shelf I couldn’t reach (AKA the caramel corn strategy).  Sandwiched with a thin layer of dulce de leche really put them over the top.  The flavor was amazing and they looked beautiful.  The original recipe makes a huge, huge number of cookies – more than I think anyone could ever possibly need, so I have halved the recipe below.


    1¼ cups all-purpose flour
    ½ tsp. baking soda
    Pinch of salt
    8 tbsp. unsalted butter, at room temperature
    6 tbsp. dulce de leche, plus more for filling (1 can)
    6 tbsp. light brown sugar, packed
    ¼ cup sugar
    1 large egg


    • 01

      Preheat the oven to 350˚ F.  Line two baking sheets with parchment paper.  In a small mixing bowl, combine the flour, baking soda and salt.  Stir with a fork to blend.

    • 02

      In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until soft and smooth.  Mix in the 6 tablespoons dulce de leche, and both the brown and white sugars.  Beat until light and fluffy, about 3 minutes.  Beat in the egg, scraping down the sides of the bowl as needed.  (The mixture may look curdled – don’t worry.)  With the mixer on low speed, mix in the dry ingredients just until incorporated.

    • 03

      Spoon the dough onto the prepared baking sheets, using a heaping teaspoon of dough for each cookie and leaving 2 inches between them.  Bake for 10-12 minutes, rotating the pans from top to bottom and front to back halfway through baking time.  The cookies should be a golden honey brown with a light crust, but they will still be soft.  Remove the cookies from the oven and let the cookies rest on the baking sheet for a few minutes.  Using a metal spatula, carefully transfer the cookies to a wire rack to cool completely.    Repeat with the remaining dough.

    • 04

      Once the cookies are completely cool, pair them up by size.  Spread the flat side of one cookie from each pair with a small amount of dulce de leche, and top with the other cookie.  Repeat with the remaining cookies.